One-Pot Asparagus and Pea Pasta

This One-Pot Whole-Wheat Pasta with Asparagus, Peas and Parmesan is at the delicious crossroads of light, fresh spring flavors and a big comfort-food hug.

This skillet meal comes together so simply, in just one pot, and can even be made entirely ahead and quickly reheated on busy evenings!

- asparagus - whole-wheat pasta - frozen peas - unsalted butter - parmesan cheese

Heat the oil over medium heat in a large, straight-sided sauté pan or large pot.

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Add the shallots, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring often, until the shallots are starting to soften, 4-6 minutes.

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Add the asparagus, pasta, water, and peas. Cover and bring to a boil.

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Reduce heat to a gentle simmer and cook, stirring here and there, until the pasta is just tender, 11-14 minutes.

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To make this pasta recipe truly vegetarian, be sure to select a parmesan cheese made with non-traditional enzyme alternatives from microbes or fermentation, rather than the traditional rennet.

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Swipe up for full recipe!

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